News & Analysis on Food & Beverage Development & Technology
Browse the baby food aisles and everything is pretty healthy, as your baby’s body is a temple, right? But then things change, say the founders of MySuperFoods, which was set up by two Moms that were underwhelmed by the snack options available to children...
As one analyst suggests that Dr Pepper Snapple Group has hit a ‘home run’ with Mexican mineral water brand Penafiel, the company says it hopes to increase distribution in the US.
Eating protein-rich breakfasts may increase levels of dopamine in the brain, which may reduce food cravings and overeating later in the day, says a new study from the University of Missouri.
Food technology startup Exo has closed a $1.2 million seed funding round, which will help the cricket-fueled protein bar maker expand its product line and dramatically boost production to keep up with the “surprising” level of demand, its co-CEO says.
60-second interview, Megan DeStefano, DuPont Nutrition & Health
The percentage of energy derived from snacks in the American diet has increased from 12% in the late 1970s to 24% in 2009/10, according to analysis of National Health and Nutrition Examination Surveys (NHANES) data.
General Mills will launch ancient grains Cheerios to take the fast-growing trend into mainstream cereal, its marketing manager for cereal innovation says.
As PepsiCo inks a deal with SodaStream to test launch its brands on the platform, Euromonitor analyst Jonas Feliciano says demand for such Pepsi-branded products is ‘debatable’.
Policies aimed at encouraging families and children to eat healthier could be aided by retailers that place healthier food options at the eye level of children, say researchers.
“Artificial sweeteners may boost diabetes risk” ran the headline in the New York Times last month – but experts have said to take recent research with a pinch of salt.
Dispatches: AACCI annual meeting 2014
Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.